Name: Slow Cooker Pork Banh Mi Bowls Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Vietnamese
Ingredients: 1/3 cup coconut aminos; 1/3 cup water; 2 tablespoons rice vinegar; 4 garlic cloves, minced; 2 teaspoons grated fresh ginger; 1 teaspoon fish sauce; 1/8 teaspoon black pepper; 1 – 1 ¼ lb. pork tenderloin, cut into 3 pieces; 1-2 small jalapeños, thinly sliced, divided; 1 cup shredded carrots (about 3 ounces); 3 radishes, cut into matchsticks; 2/3 cup rice vinegar; 2 tablespoons hot water; 1 tablespoon cane sugar; 3 cups cooked brown rice; 1 medium English cucumber, thinly sliced (1 heaping cup); 1 cup fresh cilantro leaves, stems removed; Optional: Hot sauce (such as sriracha) and lime wedges; 2 tablespoons mayonnaise; 1–2 teaspoons sriracha or chile-garlic sauce (more or less to taste); 2 teaspoons rice vinegar, plus more as needed to get a drizzly consistency

If you’re looking for a dish that’s bursting with flavor, easy to throw together, and perfect for a cozy dinner, you’re going to fall head over heels for this Slow Cooker Pork Banh Mi Bowls Recipe. It combines tender, juicy pork with tangy pickled veggies and a creamy, spicy mayo—all the best parts of a classic Banh Mi sandwich but served in a lovely, no-fuss bowl. Trust me, once you try this, it’ll become one of your go-to slow cooker meals.

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Why You’ll Love This Recipe

Effortless Slow Cooker Method: Just pop all the ingredients in and let it work its magic while you go about your day.
Flavor Explosion: The mix of coconut aminos, fish sauce, fresh ginger, and pickled veggies delivers that perfect sweet, savory, and tangy balance.
Customizable Heat Level: You can dial up or down the jalapeños and sriracha to suit your spice cravings.
Healthy and Filling: Served over brown rice with fresh veggies, it’s a nutritious meal that satisfies every time.

A white bowl sits on a white marbled surface, filled with four main layers arranged side by side. The first layer is shredded cooked brown meat with a rough, fibrous texture in a light brown color. Next to it is a pile of thin, bright orange carrot sticks. Beside the carrots are thin slices of pale green cucumber with a smooth texture. On the far side, fresh green cilantro leaves add a leafy texture. A sliced green jalapeño ring and a few lime wedges are placed on top around the edges. A woman's hand holds a gold spoon above the meat, pouring a creamy, light pink sauce lightly speckled with red over it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully to recreate the iconic Banh Mi flavors in bowl form. Start with a good quality pork tenderloin, fresh herbs, and don’t skip the pickled veggies—they bring that essential tang that balances the richness of the pork.

Coconut aminos: A savory, slightly sweet soy sauce alternative that’s less salty and adds depth of flavor.
Water: Helps create the cooking liquid to keep the pork moist and tender.
Rice vinegar: Vital for that classic pickled tang in the veggies and the marinade.
Garlic cloves: Freshly minced garlic gives a punch of aromatic flavor that infuses the pork.
Fresh ginger: Grated ginger adds warmth and a subtle zing you can’t beat.
Fish sauce: Adds umami magic—don’t be shy, it really lifts the whole dish.
Black pepper: Simple seasoning to complement the other flavors.
Pork tenderloin: Lean but juicy, it shreds perfectly after slow cooking.
Jalapeños: Thinly sliced for fresh heat; adjust to your preference.
Shredded carrots: Adds color and sweetness, perfect for pickling.
Radishes: Their crunchy bite contrasts nicely with tender pork.
Cane sugar: Sweetens the pickling liquid just enough to balance acidity.
Cooked brown rice: Nutty base that soaks up all the delicious juices.
English cucumber: Adds refreshing crunch and coolness.
Fresh cilantro leaves: Bright herbal note that ties everything together.
Mayonnaise: The creamy base for the spicy mayo drizzle.
Sriracha or chile-garlic sauce: For that perfect hit of heat and flavor in the mayo.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Slow Cooker Pork Banh Mi Bowls Recipe is super flexible—you can tweak things to make it your own, whether that’s turning the heat up, swapping out veggies, or turning it into a veggie-friendly feast.

Protein swap: I’ve tried shredded chicken or even tofu for a vegetarian version, just adjust cooking times accordingly.
Veggie variations: Add pickled daikon radish or thinly sliced red cabbage for extra crunch and color.
Heat level: If you’re spice shy, reduce the jalapeños and sriracha, or swap for milder chili flakes.
Rice alternatives: Quinoa or cauliflower rice work great if you want a lighter or gluten-free option.

How to Make Slow Cooker Pork Banh Mi Bowls Recipe

Step 1: Prepare the flavorful slow cooker marinade

Start by mixing the coconut aminos, water, rice vinegar, minced garlic, fresh grated ginger, fish sauce, and black pepper right in your slow cooker. This sauce will deeply infuse the pork as it cooks, so don’t skip this step. It’s the secret to that rich, savory-sweet flavor I absolutely adore.

Step 2: Add pork and jalapeños, then slow cook low and slow

Place the pork tenderloin pieces into the marinade, turning them so every inch gets coated. Scatter half of the sliced jalapeños over the top for a gentle heat build-up. Pop on the lid and set your slow cooker to low for about 6 hours. Trust me, the pork will come out fall-apart tender and ready to shred with just a fork.

Step 3: Make the tangy pickled carrots and radishes

While the pork cooks, whisk together rice vinegar, hot water, and cane sugar. Toss this with shredded carrots and radish matchsticks, then cover and refrigerate. The pickles develop a crisp, bright tang that’s essential for balancing the rich pork.

Step 4: Whip up the spicy mayo

Mix mayonnaise with sriracha and rice vinegar to make a creamy, spicy drizzle. I love adding this right before serving since it adds that cool, luscious kick that makes every bite a delight.

Step 5: Shred the pork and assemble the bowls

Once the pork is done, shred it directly in the slow cooker with two forks, then toss it in the flavorful cooking liquid for extra moisture and taste. To build your bowls, spoon cooked brown rice into four bowls, add shredded pork, pickled veggies, cucumber slices, fresh cilantro, the remaining jalapeños, and a drizzle of spicy mayo. It comes together so beautifully!

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Pro Tips for Making Slow Cooker Pork Banh Mi Bowls Recipe

Don’t Skip Marinating in the Slow Cooker: Even though it’s slow cooking, stirring the pork around a couple of times during cooking really helps the flavors soak in evenly.
Pickle Veggies Ahead: I always make the pickled carrots and radishes the night before so they have extra time to develop that perfect tang.
Adjust Rice for Perfect Bowls: Using brown rice gives a nutty chewiness, but make sure you fluff it nicely to prevent clumping under the juicy pork.
Balance the Heat: If you’re unsure about the spice, add jalapeños little by little and taste as you go—it’s easy to add but hard to tone down once it’s in.

How to Serve Slow Cooker Pork Banh Mi Bowls Recipe

A white bowl is filled with layers of food starting with a base of light brown rice at the bottom. On top of the rice, there are shredded carrots in thin orange strips placed on one side, fresh green cilantro leaves next to them, and thin slices of green cucumber arranged on the other side. In the center is a pile of shredded cooked meat with a light brown color, drizzled with a pale creamy sauce. A few lime wedges are placed on the side of the bowl, and there are also some sliced green jalapeños scattered among the ingredients. The bowl sits on a white marbled surface with a striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top these bowls with plenty of fresh cilantro—it brightens up the whole dish and adds that herbaceous zing you expect in a Banh Mi. The sliced cucumbers act like little cool bites against the spicy and savory pork, and the remaining jalapeño slices give an eye-catching pop of color and heat. A lime wedge on the side? Absolute must—the squeeze of fresh lime juice just lifts everything.

Side Dishes

For sides, I keep it light and fresh—something like crisp steamed edamame or even a simple summer roll makes a lovely balance. Sometimes I serve it with a side of Vietnamese-style pickled daikon, or even just some tortilla chips if I’m feeling casual. These bowls are so full of flavor you don’t need much more, but some crunchy sides never hurt!

Creative Ways to Present

For a party or special dinner, I sometimes serve this recipe in cute mini mason jars layered with rice, pork, pickled veggies, and topped with herbs—it’s a fun, portable take that everyone loves. Or, arrange all the toppings buffet-style and let guests build their own bowls. It’s interactive and adds a festive vibe to the meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers, separating the pork and the pickled veggies to keep textures fresh. The pork stays juicy and tender for up to 3-4 days in the fridge—just be sure to drain off any excess liquid before reheating so it doesn’t get watery.

Freezing

I’ve successfully frozen the cooked pork shredded and tossed in the cooking liquid. Just cool it completely, pack it in freezer-safe bags, and it’ll keep well for up to 3 months. Pickled veggies don’t freeze well, so I usually make a fresh batch when I thaw the pork.

Reheating

To reheat, I gently warm the shredded pork in a skillet or microwave, adding a splash of water or broth to keep it moist. Then, assemble your bowl fresh with the pickled veggies and drizzle the spicy mayo right before serving. This way you preserve the texture and zest of the pickles.

FAQs

Can I use pork shoulder instead of pork tenderloin in this recipe?

Absolutely! Pork shoulder is actually great for slow cooking because of its higher fat content, which makes the meat super tender and flavorful. Just keep in mind it may take a bit longer to cook (around 8 hours on low), and the texture will be a bit different—more melt-in-your-mouth than lean. It’s a delicious alternative if that’s what you have on hand.
How spicy is this Slow Cooker Pork Banh Mi Bowls Recipe?

The spice level is completely adjustable! The recipe includes jalapeños and sriracha, but you can reduce or omit these if you prefer mild dishes. I recommend starting with less and adding more after tasting, especially if you’re sensitive to heat. The spicy mayo drizzle adds a pleasant kick without being overpowering.
Can I make this recipe without a slow cooker?

Yes, you can! If you don’t have a slow cooker, you can braise the pork tenderloin on the stovetop by simmering it gently in the marinade covered for about 1.5 to 2 hours until tender. Alternatively, use a covered baking dish and cook in a 300°F (150°C) oven for about 2 hours. Just keep checking until the pork shreds easily.
What can I substitute if I don’t have coconut aminos?

If you don’t have coconut aminos, regular soy sauce or tamari for gluten-free works well too. Just be mindful that soy sauce is saltier, so you might want to reduce added salt elsewhere in the recipe. Coconut aminos gives a slightly sweeter, less salty flavor, which is lovely, but soy sauce is a perfectly good swap.
Can I make this recipe ahead of time?

Definitely! One of my favorite parts about this Slow Cooker Pork Banh Mi Bowls Recipe is how well it holds up made ahead. You can slow cook the pork the day before, prepare the pickled veggies ahead, and make the spicy mayo in advance. Just assemble when you’re ready to eat so everything stays fresh and vibrant.

Final Thoughts

I absolutely love how this Slow Cooker Pork Banh Mi Bowls Recipe brings all those classic Vietnamese sandwich flavors into a fuss-free, wholesome bowl. When I first tried this, I was amazed at how simple the slow cooker method made those complex flavors come together. It’s perfect for busy weeknights, meal prep, or anytime you want a comforting meal that feels special without hours in the kitchen. Give it a try—I promise your family and friends will go crazy for it!